Start your Thanksgiving morning off with these scrumptious Fall Harvest Pancakes made with pureed butternut squash and pumpkin pie spice. Whether you are refueling after running a turkey trot race or kicking back and watching the Macy’s parade, this breakfast dish will satisfy your morning appetite and give you a new appreciation for fall squash. If you are eating light to save room for all the carbs to come, extra pancakes will freeze well for a quick reheat another day.
Topped with crunchy granola, these pumpkin-like, mini-muffins make the perfect addition to a brunch spread and are also a great grab-and-go breakfast option for busy mornings. Pureed butternut squash and pumpkin pie spice deliver flavors of fall in a moist muffin that is not overly sweetened. If you manage not to eat them all within a few days, extras freeze well for a quick and delicious breakfast that is safely stored away for another day.
I enjoy a healthy and hearty breakfast every morning, but busy mornings leave me with little time for food prep. Overnight oats are one of my favorite go-to meals for hurried weekdays. They are almost effortless to assemble the night before and in the morning you have a delicious breakfast just waiting for you to open and enjoy. Preparing this recipe in a mason jar makes it a great portable breakfast option.
I am one of those pumpkin-crazed people who embraces all things, from lattes to ravioli and lip balm to candles. Fall squash is also one of my favorite things to cook with, and I particularly love sweet and creamy butternut squash, which is the star of my grilled pizza. A touch of maple syrup enhances the sweetness of mashed butternut squash, which is smothered on top of the crust and topped with sharp blue cheese, crispy bacon and toasted pecans. Cooler fall evenings are perfect for firing up the grill and enjoying dinner on the patio with your favorite beverage. Round out the meal with a fall salad, like spinach with apples or roasted beets.
This velvety, butternut squash sauce is nutritious with a taste of decadence. Enjoy this guilt— free, creamy sauce topped with a little sausage or substitute toasted pecans for a vegetarian meal. Roasting the squash in advance makes this a quick meal to throw together for family or friends. When I have a lot of butternut squash in my CSA share, I like to roast up several batches to freeze for later use. Simply follow step one below and scoop the inside flesh from the squash. Store squash in zip-top bags and freezer until ready for use. Defrost squash in the refrigerator the day before preparing this recipe and you’ll have a homemade meal with farm-fresh ingredients on your table in less than 15 minutes.
Butternut squash adds a touch of sweetness to this vegetarian burger as it compliments the nutty chickpeas, toasted walnuts, fried sage leaves and blue cheese. This hardy burger pairs well with a simple side salad.
These vegetarian tacos, featuring winter squash, are comfort food you can feel good about devouring. I use butternut squash, but any winter squash would work well paired with Tex-Mex spices and heart-healthy beans. Enjoy as a meal or serve as tapas for your next gathering. Leftovers are excellent the next day or could be transformed into a delicious salad served over your favorite leafy greens with a few crushed tortilla chips for a little crunch.
Mushrooms, butternut squash and thyme were made to be eaten together and this winter soup captures their earthy flavors in every velvety bite. You can warm up with this bowl of soup on a cold day by the fire while reading a good book.
Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.
Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.